You guys, I really want to make this vegan thing easy and delicious in the same bite. I'm hustling now more than ever to pull off 15-minute recipes for my own sanity & for you. Here's a 12-minute meal that is rich, beefy, creamy and colorful. I've never been a mushroom fan until recently, but if you're still wary of that fungus consistency, I hear you, and I offer a couple variations to avoid them below...
With these portobellos or whatever you choose as your "beef" - & this 3-ingredient marinade and super delicious tatziki recipe, you're guaranteed to be hit with phenomenal flavors in a quick & easy meal.
What you need:
For the Portobello Steaks (for approximately 3 meals)
5 Portobello Mushroom caps, thinly sliced (*mushroom alternatives below)
3 Tbl Vegan Worcerstire (found on Amazon, but even cheaper in local stores)
3 Tbl Soy, Tamari or Liquid Aminos
1.5 Tbl Maple Syrup
For the Tatziki:
1 C Vegan Mayo *recipe below, recipe-video next week on the blog
1 small Cucumber, or 1/2 of a large
2 Garlic cloves
2 Tbl Lemon juice
1/4 tsp Salt
1/4 tsp Pepper
1 tbl Apple Cider Vinegar
Oil for sauteeing
Pita or Wrap of choice
Veggie Toppings to consider: Pickled or plain onions, peppers, tomato, avocado, sprouts
What you do:
Over a medium flame, lightly oil a pan and start to sautee the thinly sliced mushrooms. Set the timer for 4-5 minutes while you mix the Mushroom sauce ingredients. (if you have more than 12 minutes to make dinner <I'm jealous> consider marinating the mushrooms in this sauce in advance for an even more flavored result).
After adding the mushroom seasoning, make the tatziki by combining all ingredients in a blender.
Assemble your pita, don't forget all the colorful veggies, and dive in!
*If you cringe at the thought of mushrooms like I once did, consider sauteeing thinly sliced cauliflower or tofu in the same marinade. For the tofu you can also bake (30 mins at 400, putting marinade on toward the end)
Vegan Mayo, see the video in next week's blog post
1/2 C non dairy milk
1 tbl apple cider vinegar
1 tbl mustard seed
1/2 tsp salt
1 C neutral Oil (such as grapeseed)
Mix everything in a blender on a low speed except the oil, slowly drizzle in the oil and increase to high. Let it stay on high about a minute until fluffy!